PROP sensitivity reflects sensory discrimination between custard desserts
- 1 June 2007
- journal article
- Published by Elsevier BV in Food Quality and Preference
- Vol. 18 (4), 597-604
- https://doi.org/10.1016/j.foodqual.2006.01.016
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
- Consumer reactions to creaminess and genetic sensitivity to 6-n-propylthiouracil: A multidimensional studyFood Quality and Preference, 2005
- The role of friction in perceived oral textureFood Quality and Preference, 2004
- Understanding Creaminess Perception of Dairy Products Using Free-Choice Profiling and Genetic Responsivity to 6-n-PropylthiouracilChemical Senses, 2003
- Texture of semi-solids; sensory and instrumental measurements on vanilla custard dessertsFood Quality and Preference, 2003
- TEXTURE OF SEMI‐SOLIDS: SENSORY FLAVOR‐TEXTURE INTERACTIONS FOR CUSTARD DESSERTSJournal of Texture Studies, 2003
- Labeled scales (e.g., category, Likert, VAS) and invalid across-group comparisons: what we have learned from genetic variation in tasteFood Quality and Preference, 2003
- Signal but not noise changes with perceptual learningNature, 1999
- PTC/PROP tasting: Anatomy, psychophysics, and sex effectsPhysiology & Behavior, 1994
- Bitterness of KCl and benzoate: related to genetic status for sensitivity to PTC/PROPChemical Senses, 1988
- Sweetness of sucrose, neohesperidin dihydrochalcone, and saccharin is related to genetic ability to taste the bitter substance 6-n-propylthiouracilChemical Senses, 1983